6 February 2009

Usually by February I am ready to start shedding my winter coats, boots and gloves. The only problem with that is that the weather here in the "Great White North" simply doesn't care to co-operate. Instead of warm days with daffodils peaking their cheerful heads through the sun-drenched earth we have bleak, snow covered mountains and frozen ponds. Cry me a river...if it wasn't frozen of course:D

This is where a really good imagination, an armchair book and wonderful memories come into play. Anyone living in a country that has four seasons will appreciate the longing for sunnier climates. Since my destination of choice would always be the sun-drenched beaches of an idyllic island in Greece that is where my culinary trip will take me today. I am reminded of days gone by spent on the island of Kea with my friends Aglaia Kremzei, her husband Costas our guide and master of the grill, their energetic dogs, their friends and co-workers Kostis and Marcie at Red Tractor Farms, family and the other participants of the cooking school at Keartisanal . Such a perfect setting for learning new cooking techniques and learning to make use of freshly picked garden produce and herbs; exploring and hiking every inch of the island with experiencded botanists and history buffs; snorkeling the azure blue waters of the Agean Sea and boating in a traditional caique. Throw in a little dancing, some raki, newly made friendships with locals and tourists alike and you have an immersion of both worlds.

These burgers are a culmination of my longing to return to Greece. I always add a little Greek cheese to the mix to give these burgers a flavour boost!!

By far, the most popular and the most ancient of the Greek Cheeses is feta. It is the traditional cheese of Greece when we think of what symblozes the country. Feta is traditionally made from goat or sheep's milk and is stored in barrels of brine.

My next choice for these burgers (that would be available here in my area), would be Kefalotiri. This traditional Greek cheese is very hard in texture. It is made with a combination of sheep and goat's milk. It's salty and sharp taste make it similar to Regato or Parmesan.

Next would be Kefalograviera which is a cross between Kefalotiri and Graviera and made from cow's milk. It's a hard cheese, pale yellow in color with a sharp taste and smell.

And lastly Graviera which has a hard texture and milder taste which resembles Swiss or Gruyere in texture. Any one of these cheeses would add that touch of Greece to your meal!!!!

Top your burger with some homemade tzatziki and fresh veggies and your armchair trip to Greece is complete!!!

In large bowl, combine ground beef, onion, oregano, feta or other choice of cheese, salt, pepper, and garlic. Mix gently. Shape the meat mixture into 4 patties. make an indentation with your thumb in the centre of each patty to allow for even cooking. Refrigerate while preparing tzatziki sauce.

If cooking on the barbecue preheat the grill. Cook patties for 13-15 minutes until they are thoroughly cooked and no longer pink in the center Turn them over once. Serve in pita breads or rolls with the tzatziki sauce and your choice of condiments above.

Peel cucumbers and grate each one length-wise with course grater. Salt, allow to drain and press out excess liquid from grated cucumbers. Peel garlic cloves, and crush them. Mix cucumber, garlic, vinegar salt and fennel fronds or dill. Fold the yogurt and the olive oil into the mixture.

You might also want to try a little different and less classic recipe for tzatziki from Ina Garten.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

33 comments:

i wish i could blow a little sunshine on to you from crete, but that's rather difficult. look on the bright side - the high temperatures as of late have created hayfever symptoms in most of us...

you've mentioned your amazing parents in earlier posts, and i must admit, i have a hard time imagining how happy your vegetarian dad would have felt during his army years - mind you, lahanorizo would have been perfect for him...

Last Saturday I went for a walk and it felt like spring was just around the corner, the birds were louder and the sun seemed that little warmer. On Sunday it started snowing!I like how you make food that puts you in the mood for warmer weather and sunshine, when really the weather is not co-operating yet. I love winter comfort food, but I am certainly starting to look forward to the lighter fresher tastes of sprig and summer now myself.

As much as I sometimes dread for warmer weather in Jan/Feb I remember living in Mexico where it is always warm and sunny and think that is just boring. I like my seasons changing, I guess that way you appreciate each one better. Or maybe I am just crazy, lol. But if you ever move to Greece you have to take me with you, ok? :-p

Love it, love it, love it! I like the full seasoned flavor of your burger recipe, and how you include spinach in your condiment section. And, Tzatziki is one of my all time favorite foods. YUM! Also, I can't wait to not have to bundle up every time I head outdoors. Come on Spring!

The weather is never normal over here (UK) that's for sure! We still have snow but sun at the same time! Now, as for your burger - it looks sooooo good!

Ps: I managed to burn our dinner tonight - went out and forgot it was in the oven - as you do!!So we are starved - Do you have any burgers left?? If my picture comes out any good I will do a post on how NOT to cook!

I wanna be Greek too Val, & am sending some sunshine your way! It's beginning to defrost here & it's way to early for that...so I can see us frying eggs on sidewalks in the summer! I'd love to bite into that burger right this moment!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.